Casserole-Baked Halibut With Leeks And Carrots

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5 tablespoons extra-virgin olive oil

3/4 pound baby carrots or large carrots cut into 4-by-1/2-inch sticks

6 medium leeks, white and light green parts only, sliced crosswise

Salt and freshly ground white pepper

7 thyme sprigs

2 bay leaves, preferably fresh

Four 6-ounce skinless halibut fillets, about 1 inch thick

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